Alive and Cooking

Italian Calfouti

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100g polenta
200g plain flour
100g breadcrumbs
100g caster sugar, plus extra for dusting
500ml milk
3 large eggs,
100g honey
55ml olive oil
100g dried figs, chopped or torn up
100g raisins or sultanas
500g firm eating apples, peeled, cored and roughly diced
½ teaspoon ground cinnamon
Zest of 2 oranges
Zest of 2 lemons
1 teaspoon salt
A knob of butter


Preheat the oven to 180ºC and butter a shallow 28cm, loose-bottomed cake tin.
Mix the polenta, flour, breadcrumbs and sugar in a large bowl.
In a separate bowl, mix together the milk, eggs, honey and olive oil, and whisk until combined.
Add the wet mixture to the dry mixture, making sure you stir it all together well. Add the figs, raisins, apples, cinnamon, orange and lemon zest and salt, and stir again.
Pour the mixture into your cake tin and bake for about 50 minutes.
Before serving, sprinkle over some caster sugar.
Best eaten warm

Italian Calfouti